Hey batter,
batter...
batter...
What is the function of sugar in batter?
Adds flavor and tenderness. Contributes to browning and limits gluten formation by competing for available liquid
Name the 5 mother sauces.
Béchamel, Velouté, Espagnole, Tomato sauce and Hollandaise.
If a recipe asks for 224 ounces of cream, how many gallons is that?
1 ¾
Yeast doughs can be divided into 2 categories. What are they?
Lean and enriched doughs.
What is the function of eggs in batter?
Eggs acts as an emulsifier, it adds structure and nutrients. It is also the liquid that is added to the batter.
Who was the Chef that created the list?
Augustus Escoffier
How many teaspoons in a tablespoon?
3 teaspoons.
105f to 110f
Why is gluten formation important?
Gluten is important because it traps leavening gasses and provides structure. The extent the gluten formation depends on the product.
What type of sauce is Hollandaise?
It is an emulsified sauce.
How many quarts are there in 224 ounces?
7 quarts.
How do we test the quality of instant dry yeast?
Combine the yeast with warm liquid and a small amount of flour or sugar. Let the mixture rest at room temperature until a thick foam forms on the surface of the mixture. The foam indicates that the yeast is alive and can be used. If there is no foam then the yeast id dead and should be discarded
What is unique about pate choux?
Making the dough for pâte à choux is a three-step process: First, the dough is made by adding flour to hot water and milk; then the dough is cooked on the stovetop for a few minutes to dry it out and cook the flour (which makes them taste better); and finally, the eggs are beaten into the dough in a mixer.
Why do we use clarified butter?
because whole butter, which contains water and milk solids, can break the emulsion. Clarified butter is just pure butterfat, so it helps the emulsion remain stable
The recipe asks for ¼ cup of sugar and you are only doing half a recipe how many tablespoons of sugar will you need?
2 tablespoons.
What is the windowpane test?
The windowpane test is one of the best ways to tell if you've sufficiently kneaded your bread dough, cut off a small piece of the dough about the size of a golf ball. Hold it between your thumb and first two fingers ,next, gently spread your fingers and thumbs apart, stretching the dough into a thin translucent membrane (ie, a windowpane), If you can stretch the dough without it breaking, that means the gluten is well-developed and your dough is ready to rise. If the dough tears before you've fully extended your fingers, the gluten isn't quite ready yet. Knead the dough for another two minutes and try the windowpane test again
Name another batter that uses the same method.
Churros
How do we make Béchamel?
Béchamel is made by thickening hot milk with a simple white roux. The sauce is then flavored with onion, cloves and nutmeg and simmered until it is creamy and velvety smooth.
A recipe calls for 8 ounces of flour. You need to quadruple it. How many pounds of flour will you need?
2 pounds.
What is laminated doughs?
Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter, produced by repeated folding and rolling. Such doughs may contain over eighty layers.